May 13, 2013

I love making this mayo-less pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil. It's great for lunch or dinner, and has a healthy serving of baby greens. In the summer, when tomatoes are at their sweetest, I replace the sun dried tomatoes with fresh tomatoes from my garden.

I usually have this for dinner on those warmer nights when I want a meatless meal or just something light, and because it has pasta in it, I feel full and satisfied after I eat it. The portions are pretty large for under 200 calories (only 5 WW points plus). This also makes a great side dish if you reduce the portions when you're grilling up some burgers or chicken.

I'm going to my first WW meeting tonight! I have all the veggies in the world because I run a CSA! I had an illness that packed on 50lbs so time to get back into shape. I have a daughter that is 100 lbs overweight, please pray she goes with me tonight! She loves to cook so hopefully your site will encourage her.

Although I've loved 99.9% of what I've made from your site, I admit that I was skeptical about this one. Boy was I wrong! It was even more delicious than it was easy. I'm glad I waited until I had arugula, though, as it wouldn't have been the same without the bite of the greens.

This is a unique and wonderful approach to pasta salad! It was delicious fresh, but don't try to keep leftovers. The arugula wilted and took on a slimy texture I can't handle. Still, I'll make it again!

This was so wonderful and easy, and hearty enough for a main course! It'll definitely be a go-to for me in the future. I used Pecorino Romano instead (since that's what I had in the fridge) and it was delicious. Thanks for this!

Gina, this looks delicious but out of my own ignorance what exactly is a caper? Is it something I could leave out or substitute with something else? I'm a huge fan of the site, keep the veggie recipes coming! : )

Gina, did anyone ever respond to you about what a CSA is? The acronym stands for Community Supported Agriculture and is basically a weekly installment of fresh produce from a farm local to your area! From my experience, I've found that you sign up by season (I'm currently admist the "summer" season which goes from early May to just after Thanksgiving) and there are two options for the size of your produce shipment. You should definitely look into it!

In other news, thank you so much for all the great recipes and inspiration!

This is such a great Salad. I made it today and it's so incredibly tasty! I am gluten free so I used a corn pasta that worked out really well. This recipe is a keeper. Thank you so much! For my husband I may make it next time with chicken too and call it a meal!

Just made this an it is fantastic!! I had never had arugula before and am sort of on the fence about capers, but made the recipe just as posted and I love it. Going to have some more for dinner with a bit of grilled chicken added to it!

I just made this for lunch tomorrow but I'm excited to try it! I left out the capers though because I'm not a big fan of them and I've added some dried oregano and basil to the oil and vinegar and am letting them sit in a little container overnight for a little extra oomph :)

I needed a quick side for steak that wouldn't use the oven and this was PERFECT! I figured it would be good but I was surprised at how much I loved it! Even my picky green-hating Dad and boyfriend loved it!!

quick, healthy, delicious and fairly cheap (once you have everything)-Thanks!!!

This recipe is so good! I added a squeeze of fresh lemon juice on top right before I shaved the parm on. It is over-the-top tasty! I served this alongside a nice piece of grilled salmon, also fresh squeeze lemon and a sprinkling of capers on top it as well! I think this is my new fave!Thanks so much for sharing!

I made this for dinner last night, and it was amazing! I used feta instead of parm, cause that's what I had on hand, it was yummy with that, but I'm excited to make it again and try it with parm. Even my four and two year old ate second helpings of it. Thanks so much for sharing! And I love how fast it came together, I was running late getting home from a doctor appointment and still was able to have dinner on the table super fast.

Can't wait to try this tonight! I know we'll have leftovers, so I'm wondering if it would be a good idea to only put the dressing on the part we're eating tonight and leave the rest dry? Would love thoughts from those of you who might have already made it! Thanks!